This recipe calls for Korma Paste Pots
Our authentic blend of aromatic spices and coconut for a beautifully balanced Korma dish, packed into a handy pot for two.
Squash, Spinach & Chickpea Curry
An exciting twist on a classic Korma, freshened up with some charred butternut squash and chickpeas.
Ingredients
Serves 4 people
- Half Butternut Squash, peeled
- 4tbsp Patak’s Korma Paste
- 2tbsp Vegetable Oil
- 1 Can Chickpeas, drained & washed
- 1 Can Coconut Milk
- 150g Fresh Spinach, washed
- Salt
- 2tsp Sugar
- 10g Fresh Coriander, chopped (optional)
Method
- Preheat the oven (@200˚C). Thinly CUT the halved squash into 1/2cm slices, adding to a large bowl.
- ADD 1 tbsp of Korma paste and 1 tbsp of oil, marinading the squash before laying the slices on a baking tray. Cook in the oven for 15 MINS, or until soft and golden.
- Meanwhile HEAT 1 tbsp of oil and 3 tbsp of paste in a pan and cook for 1-2 MINS, then mix in the chickpeas.
- ADD the coconut milk, cook on a medium heat for 10 MINS. Before stirring through the spinach for the last 5 MINS.
- SEASON with salt and sugar then add half of the squash to the sauce. Serve garnished with the remaining squash.
-
Serves 4 people
- Half Butternut Squash, peeled
- 4tbsp Patak’s Korma Paste
- 2tbsp Vegetable Oil
- 1 Can Chickpeas, drained & washed
- 1 Can Coconut Milk
- 150g Fresh Spinach, washed
- Salt
- 2tsp Sugar
- 10g Fresh Coriander, chopped (optional)
-
- Preheat the oven (@200˚C). Thinly CUT the halved squash into 1/2cm slices, adding to a large bowl.
- ADD 1 tbsp of Korma paste and 1 tbsp of oil, marinading the squash before laying the slices on a baking tray. Cook in the oven for 15 MINS, or until soft and golden.
- Meanwhile HEAT 1 tbsp of oil and 3 tbsp of paste in a pan and cook for 1-2 MINS, then mix in the chickpeas.
- ADD the coconut milk, cook on a medium heat for 10 MINS. Before stirring through the spinach for the last 5 MINS.
- SEASON with salt and sugar then add half of the squash to the sauce. Serve garnished with the remaining squash.
